Jicama Salad
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Salads A crisp and refreshing Jicama Salad tossed with carrots, cucumber, and red pepper in a tangy chili-lime dressing. Perfect as a light summer side dish or a crunchy appetizer.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 15 mins | 4 servings |
🔪 Key Equipment
- Small mixing bowl
- Large mixing bowl
- Whisk
- Chef’s knife
Ingredients
Dressing Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 tbsp | Lime Juice | |
| 1/2 tsp | Red Chili Flakes | |
| 1/2 tsp | Red Chili Powder | |
| 6 tbsp | Rice Wine Vinegar | |
| 1 tsp | Sugar | |
| 6 tbsp | Olive Oil | |
| 1 tsp | Salt | |
| 1 tsp | Black Pepper |
Salad Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 cups | Jicama | peeled and julienned |
| 1 cup | Carrots | peeled and julienned |
| 1 cup | Napa Cabbage | shredded |
| 1/2 cup | Red Onion | thinly sliced |
| 1 cup | English Cucumber | julienned |
| 1/2 cup | Red Bell Pepper | julienned |
| 1 tbsp | Cilantro | chopped |
Instructions
Step 1: Make the Dressing
- In a small mixing bowl, combine 3 tbsp lime juice, 1/2 tsp red chili flakes, 1/2 tsp red chili powder, 6 tbsp rice wine vinegar, 1 tsp sugar, and 6 tbsp olive oil.
- Season with 1 tsp salt and 1 tsp pepper, then whisk vigorously until the dressing is emulsified and well combined.
Step 2: Assemble the Salad
- In a large mixing bowl, combine 1 1/2 cups jicama, 1 cup carrots, 1 cup napa cabbage, 1/2 cup red onion, 1 cup English cucumber, 1/2 cup red bell pepper, and 1 tbsp cilantro.
- Toss the vegetables together gently until evenly distributed.
Step 3: Marinate and Serve
- Pour the prepared dressing over the vegetables and toss thoroughly to coat.
- Let the salad sit for 15 minutes to allow the flavors to meld and the vegetables to slightly soften, stirring 2 or 3 times during this period. Serve chilled or at room temperature.
💡 Make-Ahead & Storage: This salad can be prepared a few hours in advance, but is best served the same day to maintain the crisp texture of the vegetables.
Original Recipe Scan
